Surf & Turf Tortas w/ Grilled “Peaches & Cream”

July 9, 2017

“Tortas” are one of a chef’s favorite dishes when it comes time for family meal in the professional kitchen life and these sandwiches are a nice dose of nostalgia for me…and the peaches..well, the peaches are a MAJOR bonus for this one and are worth every ounce of burning embers that it takes to make them. If any of you end up making a few of these “tortas” please make sure you let me know what you put on them because I’m always looking for another way to fix them up! ENJOY!!

Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion.

Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast.

Once roasted, transfer them to a bowl..

…cover in plastic, and allow them to steam for 10-15 minutes.

When the chilis and onion become nice and tender, remove the skin from the chilis…

Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion. Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast. Once roasted, transfer them to a bowl, cover in plastic, and allow them to steam for 10-15 minutes. When the chilis and onion become nice and tender, remove the skin from the chilis and dice up both them and the onions. Transfer to a bowl and top with 2 tbsp of chopped cilantro, 1 tbsp of lime juice, 1 tbsp of olive oil, and a pinch of salt. Give a good mix and set aside.

Clean and prep 12-15 large shrimp. Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder. Add a dash of fresh lime zest, freshly chopped cilantro, a squeeze of lime juice, and a drizzle of canola oil to prevent them from sticking to the grill. Give the shrimp a toss or two and set aside until ready to grill.

Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar, a pinch of salt, and 2 tbsp of anejo tequila (optional). Transfer to the grill, being sure to cook before the meat. Grill on high heat for 2-3 minutes on each side, or until they begin to char. Once they have char marks all around, remove them from the heat, cover in plastic and set aside.

Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp. Give this a good rub and transfer to the grill to cook for 5-7 minutes on each side, or until the meat achieves a golden caramelization. Transfer to a buttered dish and set aside until needed.

Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side. Remove from the heat, slice them up, and transfer to a mixing bowl. Top with a handful of cilantro, sliced celery, sliced red onion, chopped seranno peppers, a sprinkle of the spice mixture, a pinch of salt, squeeze of lime juice, and 2 tbsp of mayo. Give this a good mix and set aside for plating.

Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread. Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich. Add the sliced steak to one of the loafs. Top with the roast pepper salsa, some sliced red onion, and a handful of shredded romaine. Top the other loaf with a hearty helping of the shrimp slaw, some cilantro, lime juice, and shredded romaine. Top the sandwiches, skewer, and halve them.

Serve with the grilled peaches topped with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice). Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste) and all that’s left to do is ENJOY a very well rounded meal!